Her-Bivore Blog

Coconut Carrot Cake

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Carrot Cake

Coconut Carrot Cake

Carrot cake is a traditional spring-time recipe and with Easter just around the corner, I decided it was time to give it a shot.

I was hesitant to give this recipe a go because a) Amy’s a better baker than I am and b) (fun-fact) I’m a vegan that is allergic to carrots (and an assortment of other raw vegetables). Just being in the same room as them when they’re being peeled will set me off. So the next time you hear someone saying “oh I could never be vegan” remember my sad story.

Anyway… I muddled through and after a lot of stress and deliberating as to whether or not this recipe was actually going to work, I succeeded. The result was tremendous…

Both vegans and non-vegans had a slice of this cake to try and the resounding feedback was “damn… you’d never know this was vegan. This could possibly be the best carrot cake I’ve ever had in my life”.

(Their words, not mine, heaven forbid if anyone thought I liked to brag… hahaha yeah right!)

The sponge was so moist and delicately flavoured with cinnamon and the icing complimented this so perfectly. I really took a chance with the coconut yoghurt in the mixture but it worked a treat.

Of course, feel free to change the recipe up however you would like but as it stands… this is one of my best recipes to date and I’m really excited to share it with you.


Yield: 8 servings

Total Time: 2 hours


For the cake:

  • 2 cups / 240g plain flour

  • 1 tsp baking powder

  • 1 tsp salt

  • 1 ½ tsps cinnamon

  • 1 ¼  cups / 310ml sunflower oil

  • 1 cup / 200g granulated sugar

  • 1 cup / 200g brown sugar

  • 1 tsp vanilla extract

  • 4 tbsps chia seeds / 12 tbsps water (mix together and leave for 5 minutes before adding)

  • 6 medium carrots, peeled and finely grated

  • ½ cup / 50g of desiccated coconut

  • ½ cup / 75g sultanas

For Cream Cheese Frosting:

  • ½ cup / 115g vegan margarine, softened 

  • 1 cup / 225g vegan cream cheese

  • 2 tsp lemon juice

  • 1 tsp vanilla extract

  • 4 cups / 400g icing sugar, sifted


  1. Pre-heat your oven to 180C / 350F / gas mark 4. Take out 2 9” cake tins and cover lightly in dairy-free spread and a light dusting of plain flour.

  2. Mix together your plain flour, baking powder, salt and cinnamon in one bowl. In another bowl, mix together your oil, granulated sugar, brown sugar, vanilla extract and chia seed gel until well combined.

  3. Time to add your dry ingredients to your wet mix. Add it gradually in parts and stir it in well until the mixture is smooth. Then add in your carrots, coconut and sultanas.

  4. Split the mixture between the two cake tins and then bake in the oven for 35 minutes. To test them, spike the center with a toothpick to see if it comes out clean. If it doesn’t, put them back in for a little while.

  5. Leave them to cool for about 20 minutes in the cake tins. Then transfer the cakes from the tins to a cooling rack and leave for an hour or so until they are completely cool.

  6. To make your frosting, use the paddle attachment of your mixer to combine the cream cheese and softened margarine and then beat until smooth. Add in your lemon and vanilla and beat again for about a minute, then start to add your icing sugar about ½ cup at a time, making sure the previous lot has mixed in fully. If you don’t need all your sugar, don’t add it all.

  7. Spread a thick layer of your frosting over the top of one of your cakes and then place the other on top. Then you can either just cover the top with icing too or you can choose to coat the top and sides, it's completely up to you!

  8. Sprinkle your desiccated coconut over the top of the cake and your chopped walnuts around the edge. Then leave your cake to set in the fridge for an hour before tucking in! 

Honestly, there were a few moments where I really thought this wasn’t going to work the first time i made it. The sponge looked very dark and the icing didn’t look like it was going to set. However, if you trust in the recipe, I’m sure you won’t regret it. I've madet his so many times since and it's such a favourite in my household now.

I hope you enjoyed this recipe! I’m hoping it makes a great treat for you over the Easter Weekend. What are your plans for your Easter meal? I’d love to hear what you’ll be serving up in the comments below!

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Written by Jack Ricketts
Marketing has always been my career focus. I am striving to promote a plant-based lifestyle to the masses through positive campaigns and sharing the benefits of veganism. The animals, and the planet, need us more than ever to make a change. 
You can find me on Instagram

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